Dark Christmas Cake
Saved in 15 recipe boxes and 8 cookbooks
So far so good. Have tasted it after one week. (I know! It's too soon but could not wait.) Did not put in the figs and added walnuts and pecans (big time). Tripled the brandy for soaking the fruit and nuts. Wrapped all of the cakes with 4 layers of cheese cloth soaked in brandy, then wrapped in foil. I am turning the cakes weekly to keep the juices flowing through the cake (my Mom told me about that one. Some of her cakes were aged up to 5 years.). After about 8 weeks turn them once a month for 4 months, then they should be ok. Always check about every 4 months to see if the cheese cloth is dry. If so, give it another brandy soak.
|1½||pounds||candied peel||mixed, chopped*|
|1||pound||candied pineapple||cut up|
Line greased pans with greased heavy brown paper, except for the Bundt pan which should be greased and floured.
COMBINE nuts and fruit in a very large bowl or roasting pan.
Add 1 cup of flour and toss by hand to coat fruit with flour.
CREAM butter well ( you can use your electric mixer for this part of the recipe).
Add sugar and beat until fluffy.
Beat in egg yolks.
Transfer mixture to a large bowl.
Sift 5½ cups flour with salt, spices and soda and add to creamed mixture alternately with prune juice and brandy.
Mix with a wooden spoon.
Add this mixture to the fruit and nuts and blend well.
The easiest way to blend this large amount of mixture is with your hands.
Beat egg whites until stiff and fold into mixture.
MEASURE into prapared pans and press well into the corners.
Heat oven to 275℉ (140℃).
Bake cakes in 8x4x3 inch pans for about 3 hours.
Let stand in pans a few minutes, then turn out on racks and cool.
Strip off paper and wrap cakes in cheesecloth dampened with brandy and then in foil and store in a cool place.
First published: 1996-01-27 last updated: 2015-01-22